Pear Apple Strudel With Rosemary White Chocolate Ganache Recipes

APPLE-PEAR STRUDEL

Steps:

• In a large bowl, combine 2 tablespoons sugar, flour, cinnamon, lemon zest and nutmeg. Add the apples, pears and extracts; toss to coat., Place one sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven more sheets of phyllo, brushing each layer with some of the butter., Spoon apple mixture lengthwise over phyllo within 2 in. of a long side; fold in edges. Roll up, starting from the long side., Place seam side down in a parchment-lined 15x10x1-in. baking pan. With a sharp knife, cut diagonal slits in top of strudel. Brush with melted butter and sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until golden brown. Serve warm.

PEAR, CHOCOLATE & MARZIPAN STRUDEL

Steps:

• Melt a knob of butter in a large frying pan, add the pears and 1 tbsp sugar, and cook for 5 mins. Tip into a bowl and leave to cool. Then add the Disaronno (if using), biscuits, cinnamon, chocolate, marzipan, and 2 tbsp sugar and mix well.
• Line a tray with baking parchment. Lay a sheet of filo on it, brush with melted butter and sprinkle with a little sugar. Top with a second sheet of filo and keep going until you've used all the pastry. Pile the filling down one of the long sides of the pastry, then roll it up to form a sausage. Make sure it is seam-side down, then tuck the ends under tightly. Roll up in the parchment, wrap tightly in foil and freeze.
• Heat oven to 200C/180C fan/gas 6. Put a tray in the oven to heat. Unwrap the strudel and place, seam-side down and still on its parchment, onto the tray. Brush with melted butter and sprinkle over 1 tbsp sugar. Bake for 35-40 mins, or until golden and crisp. Leave to cool for 10 mins, then dust with icing sugar.

PEAR-APPLE STRUDEL (WITH ROSEMARY WHITE CHOCOLATE GANACHE)

Steps:

• 1. To make the filling: In a large skillet over medium heat, combine the apples, pears, and water. Sprinkle the sugar and cinnamon over the apples. Cook the fruit mixture, tossing often, until the apples are partially cooked, about 5 minutes. As the mixture releases its juices, remove 2 tablespoons of the juice and set aside to cool. (If there is not enough juice, you can use water instead.)2. Mix the cornstarch and the reserved juice (or 2 tablespoons of water). Add to the filling and stir over medium-high heat until the filling thickens, about 1 minute. Remove from the heat and stir in the dates, if desired, the lemon and orange zests, and the liqueur, and set aside.3. To make the strudel: Preheat the oven to 375ºF. Line a baking sheet with parchment paper or butter it lightly and set aside. In a bowl, mix together the hazelnuts, graham cracker crumbs, and sugar.4. Place a dry kitchen towel on a work surface, with the long side toward you. On the towel, place 1 phyllo sheet with its long edge right up against the far long edge of the towel (this makes it easier to slide the full strudel onto the baking sheet). Place the remaining sheets under a damp towel. Brush the phyllo lightly with melted butter. Top with a second phyllo sheet, then brush with butter. Sprinkle with about 3 tablespoons of the hazelnut mixture. Continue with 3 more phyllo sheets, brushing each with butter and sprinkling each with about 3 tablespoons of the hazelnut mixture. Top with the remaining phyllo sheet and brush with butter.5. Using a slotted spoon, place the filling on top of the phyllo in a 3-inch strip about 2 1/2 inches from the bottom edge, leaving about 2 inches from each short side uncovered. Fold the short edges over the filling. Fold the long end closest to you over the filling and continue to roll, using the towel as a guide. Gently nudge the strudel, seam side down, onto the prepared baking sheet. Brush the strudel with butter, and cut three or four 1-inch vents into the top.6. Bake the strudel until golden, about 45 minutes. Let cool for 10 minutes, then, using a serrated knife, cut into 11/2-inch slices. To serve, drizzle the ganache over each slice, and be sure to have more ganache ready to pass.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

PEAR STRUDEL WITH CHOCOLATE SAUCE

Steps:

• Combine the sugar and vanilla in a food processor and blend until the beans are very finely chopped.
• Sift the vanilla sugar into a bowl and discard the contents of the sieve; cover and set aside.
• Combine the cream, water, and 3 tablespoons of the vanilla sugar in a saucepan.
• Stir until the sugar dissolves and the mixture comes to a boil.
• Remove from the heat, add the chocolate, and whisk until smooth.
• Whisk in the brandy.
• Mix ½ cup of the vanilla sugar and cornstarch in a bowl.
• Melt 2 tablespoons of butter in a skillet, then add the pears and sauté until tender and golden.
• Sprinkle the cornstarch mixture over the pears and stir to blend.
• Simmer until the juices are very thick, stirring often.
• Remove from the heat, mix in the lemon juice, and let cool.
• Finely grind the nuts, cookies, and 2 tablespoons of the vanilla sugar in the food processor; transfer to a small bowl.
• Butter a baking sheet and place a phyllo sheet on a work surface.
• Brush the phyllo with butter, top with a second phyllo sheet, and brush again with butter.
• Sprinkle with 3 tablespoons of the nut mixture.
• Repeat layering with 6 more phyllo sheets, buttering and sprinkling each with 3 tablespoons of the nut mixture.
• Top with another phyllo sheet and brush with butter.
• Top with another phyllo sheet (for a total of 10 sheets) and brush with butter.
• Starting 2 inches from the long side and 2½ inches from the short side, spoon the filling in a 3-inch-wide and 12-inch-long log parallel to one of the long sides.
• Fold the short sides over the filling and unsalted butter the folded edges.
• Roll up the strudel lengthwise, enclosing the filling, and transfer to the greased baking sheet.
• Brush the strudel thoroughly with butter.
• Preheat your oven to 375°F and bake the strudel until golden brown, about 45 minutes.
• Let stand for 15 minutes before cutting with a serrated knife into crosswise sections.
• Spoon warm chocolate sauce onto each serving plate and place the strudel atop the sauce.
• Place a scoop of ice cream alongside, garnish with mint, and serve.

ROSEMARY WHITE CHOCOLATE GANACHE

Steps:

• In a medium saucepan over medium heat, bring the cream and rosemary to a boil. Remove from the heat, cover, and let infuse for 10 to 15 minutes. Meanwhile, place the chocolate in a medium bowl. Bring the cream to a second boil. Strain out the rosemary, then pour the hot cream over the chocolate. Let stand for 3 to 4 minutes, then whisk until smooth. It will be like a thin sauce. Stir in the butter and salt. If making the ganache ahead, cover with plastic wrap and chill.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

CARAMELIZED PEAR STRUDEL

Steps:

• In a large bowl, combine sugar and cornstarch. Add pears and cranberries; toss gently to coat. In a large nonstick skillet, melt butter over medium-high heat. Add fruit mixture; cook and stir for 7-8 minutes or until cranberries pop. Stir in dried cranberries, ginger, orange zest and cinnamon. Cool., Preheat oven to 400°. Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; coat with cooking spray. Repeat layers five times. (Keep phyllo dough covered with plastic wrap and a damp towel until ready to use each sheet.), Spread cranberry mixture over dough to within 1 in. of edges. Fold in sides. Roll up, starting at a long side. Place seam side down on prepared baking sheet., Bake 20-23 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.

VANILLA-SCENTED PEAR STRUDEL WITH HAZELNUTS AND CHOCOLATE SAUCE

Steps:

• Make vanilla sugar:
• Combine sugar and vanilla in processor. Blend until beans are very finely chopped, about 1 minute. Sift vanilla sugar into bowl; discard contents of sieve. Transfer vanilla sugar into jar; cover. (Can be made 1 week ahead. Store at room temperature.)
• Make sauce:
• Combine cream, 1/4 cup water and 3 tablespoons vanilla sugar in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to a boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in brandy. (Can be made 1 week ahead. Cover; chill. Rewarm before serving.)
• Make filling:
• Mix 1/4 cup vanilla sugar and cornstarch in bowl. Melt butter in large nonstick skillet over medium heat. Add pears; sauté until tender and golden, about 20 minutes. Sprinkle cornstarch mixture over pears; stir to blend.
• Simmer until juices are very thick, stirring often, about 6 minutes (longer if pears are very juicy). Remove from heat. Mix in lemon juice. Cool.
• Make strudel and phyllo triangles:
• Finely grind nuts, cookies and 2 tablespoons vanilla sugar in processor. Transfer nut mixture to small bowl.
• Butter 1 baking sheet. Place kitchen towel on work surface. Place 1 phyllo sheet on towel (keep remaining phyllo sheets covered with plastic wrap and damp towel). Brush phyllo with butter. Top with second phyllo sheet; brush with butter.
• Sprinkle with 3 tablespoons nut mixture. Repeat layering with 6 more phyllo sheets, buttering and sprinkling each with 3 tablespoons nut mixture. Top with another phyllo sheet (for a total of 10 sheets); brush with butter.
• Starting 2 inches in from 1 long side and 2 1/2 inches in from 1 short side, spoon filling in 3-inch-wide by 12-inch-long log parallel to 1 long side.
• Fold short sides over filling; butter folded edges.
• Using towel as aid and starting at 1 long side, roll up strudel, enclosing filling.
• Using large spatula, transfer strudel to prepared baking sheet. Brush strudel all over with butter. (Can be made 4 hours ahead. Cover; chill.)
• Meanwhile, prepare triangles. Preheat oven to 375°F. Butter 1 baking sheet. Cut remaining 2 phyllo sheets in half crosswise, making 4 pieces, each about 12 by 8 inches. Place 1 phyllo piece on work surface. Brush phyllo with butter; sprinkle with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar. Repeat layering with 2 more phyllo pieces, buttering and sprinkling each with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar. Top with remaining phyllo piece; brush with butter. Using large knife, trim stack to 12 by 8 inches. Cut stack into six 4-inch squares. Cut squares diagonally in half.
• Transfer triangles to prepared baking sheet. Brush parchment with butter; place buttered side down on triangles. Press 1 baking sheet atop parchment, anchoring triangles.
• Bake triangles until golden, about 10 minutes. Lift off top baking sheet. Carefully remove parchment. Transfer triangles to rack; cool. (Can be made 4 hours ahead. Store airtight at room temperature.)
• Preheat oven to 375°F. Stack baking sheet with strudel atop another baking sheet. Bake strudel until golden brown, about 45 minutes. Let stand at least 15 minutes and up to 4 hours.
• Preheat oven to 375°F. Stack baking sheet with strudel atop another baking sheet. Bake strudel until golden brown, about 45 minutes. Let stand at least 15 minutes and up to 4 hours.
• Cut strudel crosswise into 6 to 8 sections. Spoon warm chocolate sauce onto each plate. Place strudel atop sauce. Place scoop of ice cream alongside. Stand triangle between strudel and ice cream. Garnish with mint, if desired, and serve.